Lao Minced Meat Salad with Toasted Rice and Fresh Herbs

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This iconic Lao minced meat salad layers savory, tangy, and gently spicy flavors in every bite. Toasted rice powder gives the dish its signature nutty aroma while fresh herbs, lime, and fish sauce brighten the rich meat. Serve it with sticky rice and crisp vegetables for a true taste of Laos.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 24 gFat
• 7 gSaturated Fat
• 14 gCarbs
• 3 gFiber
• 4 gSugar
• 32 gProtein
• 980 mgSodium
• 640 mgPotassium
• 75 mgCalcium
• 3 mgIron
• 22 mgVitamin C
• 450 mcgVitamin A

Ingredients

For the toasted rice powder (khao khua)

• 1/4 cup raw sticky rice or jasmine rice
• Pinch of salt

For the salad

• 1 lb (450 g) ground pork or beef
• 2 tablespoons vegetable oil
• 1/2 cup thinly sliced shallots
• 2 stalks lemongrass, trimmed and finely minced
• 3 tablespoons fish sauce
• 3 tablespoons fresh lime juice, plus more to taste
• 1 to 2 teaspoons Thai chili flakes, or 1 finely minced fresh Thai chili
• 1/2 cup loosely packed fresh mint leaves
• 1/2 cup loosely packed fresh cilantro leaves
• 3 green onions, thinly sliced

For serving

• 2 cups thinly sliced green or red cabbage
• 1 cucumber, thinly sliced
• Steamed sticky rice or jasmine rice

Directions

1. Toast the rice in a dry skillet over medium heat, stirring constantly for 6 to 8 minutes until deep golden brown and fragrant; let cool, then grind to a coarse powder using a mortar and pestle or spice grinder.
2. Heat the oil in a large skillet or wok over medium-high heat. Add the shallots and lemongrass and stir-fry for 1 to 2 minutes until fragrant and just softened.
3. Add the ground meat, breaking it apart with a spatula. Cook for 6 to 8 minutes, stirring occasionally, until the meat is browned and any liquid has evaporated.
4. Remove the skillet from the heat and let the meat cool for 2 minutes. Stir in the fish sauce, lime juice, and chili flakes, then taste and adjust seasoning.
5. Add the toasted rice powder, mint, cilantro, and green onions. Toss gently but thoroughly so the herbs slightly wilt and everything is evenly coated.
6. Transfer the salad to a serving platter and mound it over the sliced cabbage and cucumber. Serve warm or at room temperature with sticky rice on the side.
7. Encourage guests to scoop portions of the larb with the cabbage and cucumber, squeezing a little extra lime over each bite before eating.

Cook’s Notes

• Toast the rice until it smells like popcorn and turns a deep golden brown; under-toasting leaves the powder bland and starchy.
• For traditional flavor, use ground pork shoulder with about 20 percent fat; lean beef works but feels drier.
• Larbcxj tastes best when assembled while the meat is still slightly warm so the herbs release their oils.
• Add the lime juice off the heat to keep the flavor bright and prevent the acid from dulling during cooking.
• Leftover toasted rice powder keeps in an airtight jar for up to 2 weeks and is great sprinkled on grilled meats or in soups.

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